Green and Black olives Tapenade



Another great speciality from Provence : La Tapenade, a delightful green or black olives purée that is served - like anchoiade - for aperitif, or aside a fish baked steamed in parchment paper.


INGREDIENTS
Green tapenade : 70% green olives, 30% blanched almonds, juice of one lemon, olive oil (100ml for a cup of olives)
Black tapenade : 70% pitted black olives, 15% anchovies in oil, 15% capers, olive oil


DIRECTIONS
Green tapenade : mix all ingredients in the bowl of the food processor. It's ready !
Black tapenade : Remove the bones of the anchovies, rince it, drain it and use it when dry. Drain the capers. Mix all ingredients in the bowl of the food processor.
You can check the seasoning with ground pepper, but never salt as olives and anchovies are already salted.
Present in a nice little bowl, and keep in fridge (covered with plastic film) until you serve. 


Tapenade is terrific on croutons or with a crispy baguette. 


I suggest that you serve it for the aperitif, accompanied by a Chateau Roubine Cru classé de Provence rosé wine.

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